Search results

Brewed Dec 30th, so still OK to add I guess :) + 2.5g Timothy Taylor Landlord clone = 9008.75

+2.5g Some kind of IPA = 8421.5

Hi tracer bullet. Not yet. Me and my brother brew together and the last one he vote for a red ale instead. I will probably try it in December.

I'm not sure what you mean by "babysit" but the pasteurization will kill the yeast so you can just ferment, rack if you want something a bit clearer, back sweet to you taste and pasteurize immediately.

6277 + 2.5 Irish Red Ale = 6279.5

I use my oven. Its lower temperature is 170 so I start it in advance, then 5 mins before the mash I stop it. When my mash is ready, I put the kettle in the oven. I usually mix the mash every 15 minutes. I check the temp and if it has dropped a bit, I start the oven 30 sec and then put the kettle...

hum, was I thought... :( I can't really ask around for beer bottle unfortunately. Most beer around here are sold in 500 ml Can and with covid I can't ask any convenient store... Thanks FromZwolle

To make a short story, After I start brewing (beer), my mother told me my grand father was making some kind of fruit wine a long time ago (50-60 years ago). The last time they tasted it was when my parent got married. A couple of weeks later, my mother called and told me she had found the...

Digital scale is a most and it's also useful when cooking.

This is a good idea. Am I wrong by thinking that the Chocolate Malt need to go in the mash for conversion? Or it is something like caramel where sugar is already converted ?

OK, I don't know this one. I'll have a look. :) Thanks cactusgarrett!

For bucket leak, I use tight saran-wrap around the cover. It's usually enough to redirect the pressure to the airlock. :)

It's less a problem now. Where I am, it's winter time. So my closet stay at 18C. Actually, last summer, I was using a couple frozen water bottle placed around the fermenter and cover with some kind of towel. Not ideal but I live in a small apartment and can't have a lot of equipment :) I'll...

Wow, a lot of advices! 😀 So: - As I cannot control my temperature, I should use a more neutral yeast. US-05, Nottingham, english ale yeast (WLP005, 007 or 013) - Some grain bill suggestion: chocolate malt, midnight wheat, carafa III, brown malt - Flaked Oat is OK So I guess now I need make...

Sorry, a mistake (it's fixed). I'm using roasted barley. I'm kind of fine with the "roasted level". I'm a coffee drinker and roasted barley seem to give similar taste.

Fermentation was done in my closet and the temperature was between 20C and 22C. Now that I think about it, maybe higher sometime 🤔 What do you think of : 72% 2 row or Maris Otter 10% flaked barley 10% flaked oat 8% roasted barley

Hey everyone, So a couple of weeks ago, I did a very simple stout: 70% 2 rows 20% flaked barley 10% roasted barley EKG at 60 minutes and a small amount at 15 minutes for 30 IBU S-04 Final ABV: 4.5% My goal is to start from there and work my way to a recipe I like. The result was not bad at...

How about using wheat ? Maybe it's more available than barley...

Small batch / BIAB on the stove is not so bad. Kitchen sink is right behind me so I'm doing the cleaning at the same time and usually end the brew day nearly as soon as I pitch the yeast.

I saw that tilt can give false reading when it's stock into hop or krausen. Maybe shaking it a bit to be sure you don't get false reading ? Edit: ninja'd by VikeMan